This Eco-friendly curing kit is a great beginner's kit for anyone looking to learn how to cure their own proper dry-cured salmon. The kit uses traditional artisan methods of drawing moisture and packing with salt which helps to add flavour and inhibit spoilage.
- Cure up to 1.8kg of salmon
- Draws the moisture out which allows the flavour to come through
- Super easy process – the initial steps only take 30 minutes
- A great cooking experience where you will learn a new skill
- Winner of Gift of the Year 2017
Why cure your own salmon?
The home-curing trend has been a popular form of learning a new skill and gives you the opportunity to create proper dry-cured bacon or salmon at home. The process draws moisture the moisture out and the salt helps to add flavour and inhibit spoilage. The method used within this kit preserves and flavours through the combination of salts and sugar.
Contents & Ingredients
- 3x curing mixes – Cotswold gin (120g), smoky (90g) & beetroot (120g)
- Sealable bags
- Gloves
- Instruction’s booklet
Does not include salmon
FAQ's & How-to
What cut and how much salmon do I need?
We recommend using salmon fillet. You will need 600g of salmon per curing mix, so 1.8kg of salmon if you wanted to cure all three pieces in one go.
How long does it take to cure?
The whole salmon curing process takes 3 days, but only needs 30-60 minutes preparation time.





Smoky Cure (90g) – Rock Salt, Demerara Sugar, Black Pepper, Natural Smoke Flavouring.
Cotswold Gin Cure (120g) – Rock Salt, Demerara Sugar, Juniper, Lime, Grapefruit, Lavender, Black Pepper, Coriander, Bay, Angelica Root, Cardamom.
Beetroot Cure (120g) – Rock Salt, Demerara Sugar, Beetroot, Dill, Lemon, Black Pepper
- Gluten-free
- Dairy-free
- Suitable for vegetarians
- No nuts, egg or soy


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